Starter
Olive & Feta Checkerboard Bread Dip
15 minServes 6Nutri-Score C€€
C
15 min
15 minOlive & Feta Checkerboard Bread Dip
what you need
Ingredients
feta (cut into small cubes)Dairy200 g
black olives (pitted, drained)Produce150 g- green olives (pitted, drained)Produce150 g
olive oil (good quality, for drizzling)Pantry60 ml
balsamic vinegar (for drizzling)Pantry20 ml
red pepper chili flakes (to taste)Spices2 g- orange zest (finely grated)Produce1 piece
thyme (fresh leaves, chopped)Spices3 g- arctic thyme salt (flaky, to taste)Spices3 g
crusty bread (sliced, for serving)Bakery1 piece
per serving
Nutrition
188kcal
- Carbs
- 13 g
- Proteins
- 5 g
- Fat
- 13 g
what you’ll use
Tools
serving platter
step by step
Method
- Step 1
Arrange the checkerboard
- On a platter, alternate cubes of feta with black and green olives in a checkerboard pattern.
- Step 2
Season and drizzle
- Sprinkle the red pepper chili flakes, orange zest, thyme and arctic thyme salt over the top.
- Drizzle generously with olive oil and a little balsamic vinegar.
- Step 3
Serve
- Serve with slices of crusty bread for dipping.
most cooked first